Freeze the block of butter for 40 minutes until solid. Sift plain flour into mixing bowl and grate block of butter into flour , mix using utensil so as not to warm the mixture , add salt and bring together adding 1 tablespoon of cold water at a time until a rough dough is formed, place in a plastic bag and rest for 40 minutes

Meanwhile prepare the filling , melt butter in a saucepan then add all other ingredients stirring thoroughly , then leave to cool.

Roll out pastry till3-4 mm thick to rectangular shape then cut into 10 even squares approximately 8cm.

Place a heaped desert spoon of filling into the middle of each square, and dampen the edges using a pastry brush.

Bring the corners into the centre of the mixture and seal together.

Turn each cake the other way up and dust with plain flour, form into a smooth round shape using your hands.

Place on a baking sheet on silicone paper , make a small inscision in the top, then brush with milk and sprinkle with golden granulated castor sugar , bake for 15 mins until golden brown at around 165c, transfer to wire rack to cool.

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